This past weekend my husband made gluten free chicken potpie for he and I. Naturally, there were leftovers. I took a quick look throughthe ingredients and determined that my son has had all of these, great, he caneat our dinner! This was something that I particularly found great with makinghis own food, because he has had the spices, he has had this variety, and nowhe can eat big boy food… puree.
When I gave him the chicken pot pie, he thought it was great,he couldn’t get enough! So here is the recipe, make some for your family, andthem puree a serving or two for baby!
1 TBSP Canola Oil
1 TBSP Butter
1 Lb Boneless Skinless Chicken Breast
¼ Lb sliced button mushrooms
2 TSP chopped thyme
1 Carrot, Chopped
1 Celery, sliced
1 onion, chopped
¼ cup ground rice (if making solely for baby you can usebaby rice cereal)
1 ½ cup chicken broth
1 cup whole milk
1 cup cooked rice
¼ shredded parmesan cheese
½ TSP paprika
½ cup frozen peas
Preheat oven to 400 degrees. Lightly oil a 9” pie dish.
Heat oil and butter in a skillet, add chicken and cook untilno longer pink. Add mushrooms, 1 TSP of the thyme, carrots, celery, onions,(salt and pepper if using). Cook about 8 minutes. Add the ground rice and cookfor 1 minute while stirring. Add the brother and milk (or if only for baby usebreastmilk or formula). Bring to a simmer and simmer for 10 minutes. Meanwhile,combine the rice, cheese, paprika, 1 tsp of thyme. Stir peas into chicken,transfer to prepared dish. Scatter rice over the top, bake 30 minutes.
This is a great meal for your family. After we were doneeating, I scooped a few servings and put into a blender (you will need a littlebit more liquid, and I put in the extra rice in the blender as well to blend).Like I said, my son LOVED this!